Rustic Plum and Port Tart

Ingredients

• Dessert wine

  Alcoholic beverage, dry

  16 fl oz or 472g

• Brown sugar

  ½ cup packed or 110g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Plums

  Raw

  6 fruit or 396g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Pie Crusts

  Pillsbury

  1 crust or 208g

• Vanilla ice cream

  ½ cup or 66g

Directions

1. Preheat the oven to 375°F.
2. Halve, pit, and quarter each plum half.
3. In a large skillet, boil the Port, all but 1 tbsp of the brown sugar, and allspice until reduced to 2/3 cup, about 10 minutes.
4. Place the plums in a large bowl, sprinkle with flour, and toss to coat. Drizzle half of the syrup over the plums and toss again.
5. Unroll the pie crust onto a parchment-lined baking sheet. Spoon the plums into the center of the crust, leaving a 1 1/2-inch border.
6. Drizzle half of the remaining syrup over top, and fold the crust edges over the plums. Brush the crust with water and sprinkle the crust and plums with the remaining brown sugar.
7. Bake the tart until the crust is golden and the syrup is bubbling, about 45 minutes. Allow to cool.
8. Cut the tart into wedges, serve with vanilla ice cream, and drizzle remaining syrup over top.

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